Recipe information
Yield
Makes enough dough to decorate 24 hot cross buns or to make a single-crust 9-inch pie or an 11-inch tart
Ingredients
Preparation
Step 1
Cut butter into 1/2-inch cubes.
To blend by hand:
Step 2
In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing texture, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
To blend in a food processor:
Step 3
In a food processor pulse together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing texture, to give mixture proper texture. (If you overprocess mixture or add too much water, pastry will be tough.)
To form dough after blending:
Step 4
Turn mixture out onto a work surface and divide into 4 portions. With heel of your hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
